Mérieux NutriSciences Online Training Academy

Have you heard of environmental footprinting or life cycle assessment (LCA), and do you want to explore its purpose and methods? Do you wish to future-proof your business by adopting life cycle thinking? Is your organization committed to sustainability, but you're unsure where to start and how to integrate it within your organization? The Mérieux NutriSciences | Blonk Team will provide you with the knowledge and tools to unlock the potential of environmental footprinting and LCA in agri-food production in North America. LCA is an internationally recognized methodology to quantify the environmental impacts of products and services throughout their life cycle. You can use LCA to investigate the environmental performance of products across a range of environmental indicators, such as climate change, land use, and water consumption. The insights will help you to identify hotspots, set up reduction strategies, and drive towards a more sustainable future. Throughout the course, you will learn more about the concepts of LCA, corporate footprinting, ecolabeling; international and US market developments, standards and policies for footprinting and LCA in particular; and technical aspects of footprinting. Moreover, in our specialist sessions, you will deep dive into crop cultivation, animal farming systems, and food databases, including how to define healthy and sustainable foods and diets. After the course, you will have a good understanding of the environmental footprinting context and methodology, and strengthened skills in life cycle thinking and action to further develop your business goals and drive towards a more sustainable future. Course Details Minimum time commitment: 8 hours (2 core) Maximum time commitment: 20 hours (2 core & 3 specialist sessions) This course is made up of two core sessions + optional specialist sessions (additional purchase). See full schedule below: Day 1: Core Session: Introduction to Footprinting (All Attendees) Day 2: Core Session: How to Conduct LCA (All Attendees) Day 3: Specialist Session A: Crop Cultivation   Day 4: Specialist Session B: Farm to Fork  Day 5: Specialist Session C: Animal Farming Click here to view the course agenda. Registration & Purchase To purchase the Core sessions and all 3 Specialist Sessions add this course to your shopping cart. The cost of this is $2500.  If you'd like to attend just the Core Sessions or a different number of specialist sessions click the appropriate links below to make your purchase.  Core Sessions Only $1000 Core + 1 Specialist Sessions $1500 Core + 2 Specialist Sessions $2000 Discounts available for registering multiple employees and nonprofit organizations. Contact us for more information. Who Should Take This Course Sustainability leads, R&D managers, quality managers, marketing, management at multinational and bigger SME companies of industry, food service, retail Sustainability officers at sector organizations Senior advisors, researchers from civil society organizations and related government agencies Doctoral researchers, project managers at universities Instructors Click here to learn more about the team of experts from Mérieux NutriSciences | Blonk teaching this course. Computer Requirements Computer with working camera and microphone  Strong internet connection Click here for information about our cancellation policy. A minimum of 10 students is needed to run this course. Registration Deadline: November 29, 2024 About Blonk, A Mérieux NutriSciences Company Blonk is a leading international expert in food system sustainability, inspiring and enabling the agri-food sector to give shape to sustainability. Blonk's purpose is to create a sustainable and healthy planet for current and future generations. We support organizations understand their environmental impact in the agri-food value chain by offering advice and developing tailored data and software solutions based on the latest scientific developments and data.  Read more

This very detailed video discusses proper employee hygiene practices and what to do if employees are ill. Personal hygiene habits, correct hand washing procedures, jewelry, and proper use of hair and beard nets are addressed. Good Manufacturing Practices (GMPs) and prevention of product contamination are also discussed. Personal hygiene and proper frock and glove usage Good Manufacturing Practices (GMPs) Prevention of product contamination Your purchase includes a facilitator's manual, a quiz packet, and certificates for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read more

Environmental Monitoring Implementation Practices and Procedures  An Aseptic Swabbing Techniques Training Program for Sampling the Environment and Equipment Environmental monitoring is an important component in a food safety program. An environmental monitoring program helps companies measure the effectiveness of contamination control measures, such as good manufacturing practices (GMPs) and sanitation in the food processing environment. A well designed environmental monitoring program can be used to detect the presence of foodborne pathogens and indicator microorganisms on food equipment, food contact surfaces, non-food contact surfaces and in the food facility environment. While sampling protocols and techniques vary among companies, this program will provide you with practical guidelines to ensure best practices. The 10 part training program was also specifically designed to enable you and your manager to discuss the specific details of your sampling program. Lesson Topics: Microbiological Concerns and Monitoring Importance of Employee Hygiene and Protective Gear Preparation of Supplies for Sample Collection Preventing Cross-Contamination Overview of the Environmental and Equipment Monitoring Program Aseptic Swabbing Techniques Using Sponges Aseptic Swabbing Techniques Using Cotton Tip Swabs Sampling Varied Surfaces Procedures to Ship Samples Appendix A. EnviroMap This course will be available to you for 1 year from the date of purchase.​ Looking for this training in Spanish? Click here. Read more

Environmental Monitoring Implementation Practices and Procedures Group Training An Aseptic Swabbing Techniques Training Program for Sampling the Environment and Equipment Environmental monitoring is an important component in a food safety program. An environmental monitoring program helps companies measure the effectiveness of contamination control measures, such as good manufacturing practices (GMPs) and sanitation in the food processing environment. A well designed environmental monitoring program can be used to detect the presence of foodborne pathogens and indicator microorganisms on food equipment, food contact surfaces, non-food contact surfaces and in the food facility environment. The food safety experts at Mérieux NutriSciences have drawn upon their knowledge of the microbial ecology of food plants to develop this training material. It is our goal to provide you with a comprehensive training program that is both practical and scientifically sound. While sampling protocols and techniques vary among companies, this program will provide you with practical guidelines to ensure best practices. The 10 part training program was also specifically designed to enable you and your manager to discuss the specific details of your sampling program. Lesson Topics: Microbiological Concerns and Monitoring Importance of Employee Hygiene and Protective Gear Preparation of Supplies for Sample Collection Preventing Cross-Contamination Overview of the Environmental and Equipment Monitoring Program Aseptic Swabbing Techniques Using Sponges Aseptic Swabbing Techniques Using Cotton Tip Swabs Sampling Varied Surfaces Procedures to Ship Samples Appendix A. EnviroMap Included with your purchase: Instructor manual Student manual Blank certificate to document employee training Looking for this training in Spanish? Click here. Read more

Special Offer We've combined our English and Spanish language versions of Environmental Monitoring Implementation Practices and Procedures for the special discounted price of $299. What you'll get: English and Spanish language versions of the training program Instructor Manuals (English and Spanish) Student Workbooks (English and Spanish) Certificates to Document Employee Training Environmental Monitoring Implementation Practices and Procedures  An Aseptic Swabbing Techniques Training Program for Sampling the Environment and Equipment Environmental monitoring is an important component in a food safety program. An environmental monitoring program helps companies measure the effectiveness of contamination control measures, such as good manufacturing practices (GMPs) and sanitation in the food processing environment. A well designed environmental monitoring program can be used to detect the presence of foodborne pathogens and indicator microorganisms on food equipment, food contact surfaces, non-food contact surfaces and in the food facility environment. You play a critical role in ensuring the safety and quality of your product when you collect samples for your company’s environmental monitoring program. The food safety experts at Mérieux NutriSciences have drawn upon their knowledge of the microbial ecology of food plants to develop this training material. It is our goal to provide you with a comprehensive training program that is both practical and scientifically sound. While sampling protocols and techniques vary among companies, this program will provide you with practical guidelines to ensure best practices. The 10 part training program was also specifically designed to enable you and your manager to discuss the specific details of your sampling program. This program can be presented in a large group setting with a facilitator or in single learner sessions. A downloadable digital instructor manual and student manual is included with the program. A certificate is also included to document employee training.  Lesson Topics: Microbiological Concerns and Monitoring Importance of Employee Hygiene and Protective Gear Preparation of Supplies for Sample Collection Preventing Cross-Contamination Overview of the Environmental and Equipment Monitoring Program Aseptic Swabbing Techniques Using Sponges Aseptic Swabbing Techniques Using Cotton Tip Swabs Sampling Varied Surfaces Procedures to Ship Samples Appendix A. EnviroMap Read more

Fat, along with ash, protein, moisture, and fiber make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic.  Historically, many agricultural commodities such meats and dairy products have been traded and priced based on their fat content. Because of fat’s nutritional and commercial significance, it remains a critical element of Food Chemistry.   At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.  This course will be available to you for 1 year from the date of purchase. Read more